Investigation of Citrus Flavor Adsorption During Debittering of Grapefruit Juice Using Kinetic Modeling and Response Surface Methodology
Reconstituted grapefruit juice was debittered with XAD-7HP adsorbent resin in batch experiments and the adsorption rate constants of the bitter principal naringin and the volatile flavor compounds ${\alpha}$-pinene, ${\beta}$-myrcene, d-limonene, ${\alpha}$-terpineol, and ${\beta}$-caryophyllene wer...
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Published in | Food science and biotechnology Vol. 20; no. 3; pp. 715 - 724 |
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Main Authors | , , |
Format | Journal Article |
Language | Korean |
Published |
2011
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Subjects | |
Online Access | Get full text |
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